Can you expedite the ripening of an avocado?
It’s flattering, but I want people to feel comfortable to veer off the exact recipe — especially when the ingredients are pricey. Intuition plays a large role in cooking, and it’s that intuition that our recipe developers try to give over when they write up a recipe.
Yet recipe writing requires an entirely different skill set than cooking does. It requires careful thought and attention to detail to record all the ins and outs that make a difference in the recipe result. For example, when we tell our readers to sauté an onion, it helps if we record for how long, over what kind of heat, and until it turns exactly what shade to eliminate the guesswork.
Miriam (Pascal) Cohen is the master of giving as much information about a recipe as possible, making her recipes super user-friendly and easy for people to follow. At the risk of possibly implicating myself, writing “salt and pepper to taste” in a recipe isn’t that helpful, because the proper amount of salt plays such an important role in getting the flavor right! You won’t find that in Miriam’s recipes.
This week, we feature the mother of vague recipe categories: soup. Miriam shares delicious recipes complete with clear, thorough directions so that you can confidently and comfortably make them yourself.
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